The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora

The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora

In the present study we investigated the effects of an olive polyphenol-enriched yogurt on yogurt microflora, as well as hematological, physiological and metabolic parameters, blood redox status and body composition. In a randomized double-blind, crossover design, 16 (6 men, 10 women) nonsmoking vol...

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Bibliographic Details
Main Authors: Kalliopi Georgakouli, Anastasios Mpesios, Demetrios Kouretas, Konstantinos Petrotos, Chrysanthi Mitsagga, Ioannis Giavasis, Athanasios Z. Jamurtas
Format: Article
Language:English
Published: MDPI AG 2016-06-01
Series:Nutrients
Subjects:
olive polyphenols
yogurt
dairy
health
lipids
lactic acid bacteria
Medoliva©
Online Access:http://www.mdpi.com/2072-6643/8/6/344

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